Joe Cicala's Pumpkin Turkey Gravy

Makes 10-12 servings

EndTextStartText

2 tablespoons olive oil

Any giblets and turkey neck from carcass (liver excluded)

1 medium onion diced

3 bay leaves

2 sprigs rosemary

1 cup diced pumpkin, winter squash, or canned pumpkin puree

2 quarts of turkey or chicken stock

2 tablespooons unsalted butter

Salt and pepper to taste

EndTextStartText

In a large sauce pot, add the olive oil and turkey parts. Bring to medium heat and start to brown on all sides. Add the onion, bay leaves, rosemary, and pumpkin. Continue cooking until the pumpkin is lightly browned. Add the turkey stock and cook for a half-hour, or until the pumpkin is fork-tender. If using puree, stock needs to cook for only 10 minutes. Remove bay leaf. Add the butter, blend in a mixer, strain gravy through a sieve, and serve.

- From chef Joe Cicala of Le Virtù and Brigantessa

Per serving (based on 12): 74 calories; 4 grams protein; 3 grams carbohydrates; 2 grams sugar; 5 grams fat; 5 milligrams cholesterol; 547 milligrams sodium; 1 gram dietary fiber.EndText